1 (9 inch) pie crust
1 (10 ounce) fluid ounce) package instant coconut cream pudding mix
1 egg, beaten
6 cups butter, softened
1 cup white sugar
1 1/2 cups packed light brown sugar
In a large bowl, mix pudding mix, egg, 3 cups butter, brown sugar, and light brown sugar. Stir until just blended. Cover, and refrigerate for 1 hour to allow extra foam to be produced.
To make the filling: In a large glass or metal bowl, beat together pudding mix, butter, 3 cups sugar, and 6 cups brown sugar until smooth. Fold in whipped cream, cheese, and chocolate pieces. Chill overnight before serving. Refrigerate leftover pudding at least 2 hours to chill cream.
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